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Praktilisest ja probleemide lahendamise vaatenurgast kirjutatud raamatu „Maitse, lõhna ja lõhna analüüs” teine ​​väljaanne toob esile selle võimsa tehnika ja rõhutab saadaolevate rakenduste valikut.\u003c\/p\u003e\n\u003cp\u003e Aruteluteemade hulka kuuluvad\u003c\/p\u003e\n\u003cul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003e Järjestikune SBSE, uudne ekstraheerimisprotseduur\u003c\/li\u003e  \u003cli\u003eLihtsustatud meetod ühemõõtmeliselt kahemõõtmelisele GC-MS-ile üleminekuks\u003c\/li\u003e\n\u003cli\u003e Kuidas fenoolsete ühendite analüütilist tundlikkust ja saagist saab parandada vesilahuse atsüülimise abil enne SBSE GC-MS-i\u003c\/li\u003e\n\u003cli\u003e Mikroorganismide metaboliitide põhjustatud kõrvalmaitsete analüüsimine ja nende vastu võitlemine\u003c\/li\u003e\n\u003cli\u003e Lõhnaainete vahelise sünergiaefekti mõõtmise meetod\u003c\/li\u003e\n\u003cli\u003e Troopiliste puuviljade iseloomulike aroomiaktiivsete ühendite identifitseerimine, millel on kõrge majanduslik potentsiaal\u003c\/li\u003e\n\u003cli\u003e Pürasiinirikaste vesilahuste tootmisel kasutatavad parameetrid\u003c\/li\u003e\n\u003cli\u003e Kuidas spektraalset dekonvolutsiooni saab kasutada eeterlike õlide sisalduse peente erinevuste eristamiseks ja peamiste koostisosade jälgimiseks tootmisprotsessi vältel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e Viimane peatükk võtab kokku puuviljade, köögiviljade, pähklite, ürtide ja vürtside ning soolaste ja piimatoodete maitseainete iseloomulike keemiliste identiteetide. Samuti annab see lühikese ülevaate toiduainetes esinevate kõrvalmaitsete ja värvainete iseloomustamisest.\u003c\/p\u003e \u003cp\u003eTänu silmapaistva rahvusvaheliste ekspertide paneeli panusele pakub see köide keemikutele ja teadlastele uusimaid tehnikaid toidu maitse ja aroomi analüüsimiseks ja parandamiseks.\u003c\/p\u003e","brand":"Ray Marsili","offers":[{"title":"Default Title","offer_id":51078364496214,"sku":"9781138198579","price":116.18,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0886\/3206\/6390\/files\/9781138198579.jpg?v=1755497681"},{"product_id":"machining-for-dummies-9781119426134","title":"Mehaaniline töötlemine mannekeenidele","description":"\u003cp\u003e\u003cstrong\u003eMachining For Dummies\u003c\/strong\u003e by Kip Hanson.\u003c\/p\u003e\n\u003cp\u003ePublished by Kip Hanson, (2018), 320 pages.\u003c\/p\u003e\n\u003cp\u003eTopics: Machining, Handbooks, manuals.\u003c\/p\u003e","brand":"Kip Hanson","offers":[{"title":"Default Title","offer_id":51086496694614,"sku":"9781119426134","price":24.56,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0886\/3206\/6390\/files\/9781119426134.jpg?v=1755600004"},{"product_id":"visual-workplace-visual-thinking-9781138684683","title":"Visuaalne töökoht Visuaalne mõtlemine","description":"\u003cp\u003eRaamatu „Visuaalne töökoht\/visuaalne mõtlemine” (VWVT) kirjutas tunnustatud ja juhtiv töökoha visuaalsuse ekspert. See on murranguline raamat, mida paljud peavad valdkonna enda definitsiooniks. Esmakordselt avaldas raamat väikese sõltumatu kirjastuse poolt 2005. aastal ja võitis samal aastal maineka Shingo uurimisauhinna.\u003c\/p\u003e","brand":"G. D. Galsworth","offers":[{"title":"Default Title","offer_id":51087992684886,"sku":"9781138684683","price":60.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0886\/3206\/6390\/files\/9781138684683.jpg?v=1755608371"},{"product_id":"welding-skills-processes-and-practices-9781408060384","title":"Keevitusoskused, protsessid ja tavad","description":"\u003cp\u003e Toetab keevitus- ja metallkonstruktsioonide kursusi ning on sobiv koolitusvahend hindamispraktika toetamiseks ja kontseptsioonide ning teooria kinnistamiseks. See õpik on loodud selleks, et ühtlustada peamiste keevitus- ja metallkonstruktsioonide kvalifikatsioone väljastavate asutuste 1. ja 2. tasemel ning käsitleda nii tehnikaid kui ka projekteerimist.\u003c\/p\u003e","brand":"Hugh McPhillips","offers":[{"title":"Default Title","offer_id":51111179780438,"sku":"9781408060384","price":50.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0886\/3206\/6390\/files\/9781408060384.jpg?v=1755825939"},{"product_id":"fennemas-food-chemistry-9781482208122","title":"Fennema toidukeemia","description":"\u003cp\u003e See enam kui 30 aastat rahvusvaheliselt kõige lugupeetuma toidukeemia teatmeteose, \u003cb\u003e\u003ci\u003eFennema toidukeemia 5. väljaande,\u003c\/i\u003e\u003c\/b\u003e uusim väljaanne vastab taas kord eelkäijate seatud kvaliteedi- ja põhjaliku teabe standarditele ning ületab neid. Kõik peatükid kajastavad uusimaid teaduslikke edusamme ning on vajaduse korral oma fookust laiendanud ja edasi arendanud, et pakkuda lugejatele toiduainetööstuse keemia praegust teaduslikku taset. See väljaanne tutvustab uusi toimetajaid ja kaastöölisi, kes on oma ala tunnustatud eksperdid.\u003cbr\u003e  \u003cbr\u003eViies trükk esitleb täielikult ümber kirjutatud peatükki raamatust \u003ci\u003e„Vesi ja jää“,\u003c\/i\u003e mis on kirjutatud kergesti mõistetavas keeles nii professionaalidele kui ka bakalaureuseõppe üliõpilastele. Lisaks on kümme endist peatükki täielikult läbi vaadatud ja ajakohastatud, millest kaks saavad uues väljaandes põhjalikku tähelepanu, sealhulgas \u003ci\u003e„Süsivesikud“\u003c\/i\u003e (3. peatükk), mida on laiendatud Maillardi reaktsiooni käsitleva osaga; ja \u003ci\u003e„Disperssed süsteemid: põhikaalutlused“\u003c\/i\u003e (7. peatükk), mis hõlmab termodünaamilise kokkusobimatuse\/faaside eraldumise kontseptsioone.\u003cbr\u003e  \u003cbr\u003eSäilitades originaali lihtsa ülesehituse ja ligipääsetavuse, algab see väljaanne peamiste toidukomponentide, nagu vesi, süsivesikud, lipiidid, valgud ja ensüümid, uurimisega. Teine osa käsitleb väiksemaid toidukomponente, sealhulgas vitamiine ja mineraalaineid, värvaineid, lõhna- ja maitseaineid ning lisaaineid. 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